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Potato, cheese & ham pie


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cook the potatoes in plenty of lightly salted, boiling water until almost tender. Drain well and, when cool enough to handle, peel and slice fairly thickly. Set aside.
  • At the same time, bring the cream and garlic to the boil in a heavy-bottomed pot. Then remove from the heat, cover and set aside to infuse.
  • When ready, line an oiled springform cake tin with pastry and cut a pastry sheet in a large round the size of the tin.
  • Then layer with the sliced potatoes, a decent amount of ham, seasonings and another layer of potatoes. Season and top with the cheese, before folding over any bits of pastry. Place the pastry round on top, gently press it down and make a small hole in the centre with a sharp knife.
  • Carefully place a funnel in the hole and pour in the garlic-infused cream, a little at a time.
  • Combine the egg and milk. Then brush the egg wash over the pie and cook in the oven for about 35-40 mins until golden brown.
  • Serve with a simple salad on the side.


  • 500 gm Desiree potatoes, washed well, skin on
  • sea salt & freshly ground pepper
  • 100 ml thickened cream
  • 2 garlic cloves, peeled & smashed a bit
  • olive oil spray
  • shortcrust pastry sheets
  • shaved ham
  • 100 gm finely sliced Gruyere
  • a few knobs of butter
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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